Dietary fiber with functional properties counteracts the thwarting effects of copper nanoparticles on the microbial enzymatic activity and short-chain fatty acid production in the feces of rats

• Autorzy: Juskiewicz J. , Fotschki B. , Stepniowski A. , Cholewinska A. , Napiorkowska D. , Marzec A. , Brzuzan C. , Fotschki J. , Zary-Sikorska E. , Ognik K.
• Języki publikacji: EN

Abstrakty

EN

The present study aimed to scrutinize the hypothesis that the dietary addition of fiber with functional properties would prevent the thwarting effects of copper nanoparticles (Cu-NP) on fecal microbial metabolic activity. The Wistar rats were fed for 6 weeks with diets with two different contents of Cu-NP (a recommended dose of 6.5 mg/kg or doubled) and four sources of dietary fiber: control – cellulose; and experimental – pectin, inulin, and psyllium. The activity of bacterial enzymes and short-chain fatty acids (SCFA) production were analyzed in the excreted feces collected on subsequent days of feeding. The inclusion of Cu-NP to the diet, especially in the higher dose tested, resulted in a rapid reduction in the fecal microbial enzymatic activity after only the first day of feeding. The addition of functional fiber to diets containing Cu-NP enhanced bacterial α-glucosidase, β-glucosidase, β-glucuronidase, α-arabinofuranosidase activity and SCFA production vs. diets with control cellulose. That effect was most rapidly evident with pectin, while the effect of inulin or psyllium addition exceeded that of pectin only in some cases, i.e., α-glucosidase activity as well as content of propionic and butyric acids. In conclusion, the high potential of dietary functional fiber in reducing the suppressive effect of Cu-NP on the intestinal microbiota activity should be recognized.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 4
• Opis fizyczny: p.363-375,fig.,ref.

Twórcy

autor

Juskiewicz J.

• Department of Biological Function of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland

autor

Fotschki B.

• Department of Biological Function of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland

autor

Stepniowski A.

• Department of Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences, 13 Akademicka Street, 20-950 Lublin, Poland

autor

Cholewinska A.

• Department of Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences, 13 Akademicka Street, 20-950 Lublin, Poland

autor

Napiorkowska D.

• Department of Biological Function of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland

autor

Marzec A.

• Department of Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences, 13 Akademicka Street, 20-950 Lublin, Poland

autor

Brzuzan C.

• Department of Biological Function of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland

autor

Fotschki J.

• Department of Biological Function of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland

autor

Zary-Sikorska E.

• Department of Microbiology and Food Technology, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, 7 Kaliskiego Ave., 85-796 Bydgoszcz, Poland

autor

Ognik K.

• Department of Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences, 13 Akademicka Street, 20-950 Lublin, Poland

Identyfikatory

DOI

10.31883/pjfns/194694